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White-tailed deer and COVID-19: What hunters need to know

NEW JERSEY – SARS-CoV-2, the virus that causes COVID-19 in people, is primarily spread from person-to-person through close contact. The virus can sometimes be spread from people to certain susceptible animal species, which includes white-tailed deer. Recently, there have been reports of wild and captive white-tailed deer in other states infected with SARS-CoV-2, the New Jersey Division of Fish and Wildlife reported.

According to the CDC, there is no evidence that wildlife, which includes white-tailed deer, are a source of COVID-19 illness for people in the United States, or that people can get COVID-19 from preparing and eating hunted game meat. Based on current information, the risk of animals spreading SARS-CoV-2 to people is likely low. Close contact with an infected person is still the most likely way a person would be exposed.

“However, we still have much to learn about white-tailed deer and SARS-CoV-2 infection, including learning what risk, if any, an infected deer may pose to hunters. Current information is extremely limited,” New Jersey Division of Fish and Wildlife officials said.

Hunters are always encouraged to use good hygiene practices when processing animals to reduce their risk of exposure to many possible disease agents, officials said.

Incorporating a few of these additional measures from the New Jersey Division of Fish and Wildlife, can also help to reduce their risk of possible exposure to the SARS-CoV-2 virus:

  • Do not harvest animals that appear sick or are found dead.
  • Keep the carcass and meat clean. Cool the meat as soon as possible after harvesting the animal.
  • When handling and cleaning the carcass:
    • Wear rubber or disposable gloves.
    • Wear a mask.
    • Do not eat, drink, or smoke.
  • Limit cutting into and handling the spinal cord, brain, lungs, throat, and mouth/nasal cavity to only what is necessary.
  • When finished handling the carcass:
    • Wash hands thoroughly with soap and water.
    • Wash all knives, equipment, and surfaces that were in contact with the carcass with soap and water and use a disinfectant.
  • If you are immunocompromised, consider asking for assistance with carcass processing and handling.
  • Cook all game meat thoroughly (to an internal temperature of 165°F or higher).

Jay Edwards

Born and raised in Northwest NJ, Jay has a degree in Communications and has had a life-long interest in local radio and various styles of music. Jay has held numerous jobs over the years such as stunt car driver, bartender, voice-over artist, traffic reporter (award winning), NY Yankee maintenance crewmember and peanut farm worker. His hobbies include mountain climbing, snowmobiling, cooking, performing stand-up comedy and he is an avid squirrel watcher. Jay has been a guest on America’s Morning Headquarters,program on The Weather Channel, and was interviewed by Sam Champion.

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